Eggs with Pickled Shallot and Parsley

Ingredients for Eggs with Pickled Shallot and Parsley

• 8 large eggs

• 1 small shallot, finely chopped

• 2 tablespoons fresh lemon juice

• 1 cup finely chopped fresh parsley

• Flaky sea salt

How to make Eggs with Pickled Shallot and Parsley

Gently lower eggs into a medium pot of boiling water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool.

Meanwhile, combine shallot and lemon juice in a small bowl; let sit 10 minutes.

Drain shallots and toss in a small bowl with parsley; season with salt.

Carefully peel eggs (they'll be a little wobbly in the centre) and slice crosswise 1/2" thick. Arrange on a platter and top with parsley and shallot mixture.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.